Winter radishes are larger, milder, and more versatile than the little red ones you might know. These include varieties like daikon, watermelon radish, and green meat. Slice thin and raw for crunch and colour, roast for a mellow sweetness, or pickle them to add zip to bowls and sandwiches. They last for weeks in the fridge. Fun fact: Winter radishes are often used in traditional dishes around the world, from Korean kimchi to Japanese soups.